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Modeled after a popular NYC eatery, this innovative technique transforms usually thrown-out external salad greens into a smooth green emulsion. This is an smart approach to cut down on food waste while creating a condiment flavorful and versatile.

The Reason Repurpose External Lettuce Leaves?

These outer greens serve as the plant’s natural wrapping, shielding the delicate inside lettuce. While composting produce trimmings is one basic zero-waste habit, discovering new uses for them is additionally impactful. Converting excess food into fertile soil avoids dump accumulation, where they can emit methane, which is a powerful environmental issue.

This is rather radical if you consider about it: produce rots and becomes that perfect growing medium to nourish more plants, thereby completing the cycle and respecting the process of growth.

Yet, with more than thirty percent surplus food being produced compared to needed, consuming valuable ingredients efficiently is crucial. Minimizing waste not only saves money but also supports the more eco-friendly way of living.

The Green “Mayonnaise” Method

The versatile formula works with whatever variety of salad greens and seeds. Through incorporating one entire egg, you avoid the need to use up the leftover white. The outcome is an smooth, rich dressing that works perfectly with greens, grilled veggies, grilled poultry, pasta, or grains.

Yields 2

To Make the Herb “Mayonnaise” (Makes approximately 200g)

• 100g butter
• 50 grams outer lettuce greens from 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20 grams peeled salted pistachios – white seeds such as pine nuts assist maintain a vivid green, but whatever nuts can work
• 1 small entire egg

To Make the Salad

• 2 little gem heads, split longwise
• Cold-pressed olive oil, as needed
• Lemon juice or white-wine vinegar, to taste
• 1 generous bunch soft herbs (such as parsley), leaves left intact, stems finely minced

Instructions

First making the mayonnaise. Heat the butter in one small saucepan, toss in the external salad greens, place a lid and cook for approximately 60 seconds, mixing once or twice, until they’ve softened. Pour this mixture into the jug of an stick blender, include the pistachios and whole egg, then process till creamy. If needed, add more seeds to achieve the mayonnaise-like consistency. Store in an airtight container in the fridge for up to three days.

To prepare the salad, sprinkle each gem half with oil and acid, then season liberally. Dress with one zigzag pattern of the herb emulsion, then scatter with the herbs. Arrange on 2 plates and enjoy right away.